Sweat the diced shallot in 2 Tbsp Secolari Tuscan Blend Olive Oil until lightly brown. Add the wine & reduce by half. Add the beef stock, bay leaf, spring of thyme & tomato paste. Simmer roughly 45min & reduce.
In a separate pan, heat ⅛ c Secolari Tuscan Blend Olive Oil & ⅛ c flour, stir & add to the reduced sauce, whisking to incorporate. Once incorporated, cook 5min more to reduce to a good viscosity.